This is a simple and amazing appetizer or tailgating recipe!Ingredients
- 1 block cream cheese
- 1 can diced green chilies
- 8 oz cheese, chredded
- 1 TBSP chili powder
- 2 T Meat Church Honey Hog BBQ Rub
- 1 package thick cut bacon
- 1 package of your favorite smoked sausage, sliced into 1/2" discs
Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook.
Pig shot prep:
Allow the cream cheese to soften. Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog thoroughly in a mixing bowl. Set aside. Slice sausage into 1/2-inch slices.
Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.
Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub.
Place the pig shots in the smoker until the bacon is crispy and golden brown, about 45 to 60 minutes.
Remove the pig shots from the grill and cool for 10 minutes, cream cheese will be hot. Enjoy!